5 /5 Harris Tong: Ive just been to food orgasmic heaven and back. The place looks small, cosy and unassuming from the outside, but once the food arrives you realise youre in the hands of people who really care. The chalkboard menu tells you everything you need to know: seasonal, fresh, and clearly changing regularly.
Every dish was bold, creative and well thought through. The flavour and texture combinations were unlike anything else. Hats off to the chefs of this kitchen.
Highlights for us: the ox tongue on a Marmite crumpet (outrageous), the skate wing with warm tartare (Though Id happily skip the fried scampi and oyster next time—they were a bit oily and not as fresh as the rest.), the venison and black pudding Scotch egg, and the oysters and grilled was unique experience.
If I had more room, I’d have ordered the entire menu. Can’t wait to go back and try more. Some of the best food Ive ever had
